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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I had left over ground beef and wanting something with a mexican flare. I didn't want your usual hamburger helper came up with on a whem with ingredients I always keep on hand, and it turned out to be a hit. Read more . It's sort of our Wednesday night dish. And my son gives me his approval with the kissed fingers to his mouth and says mmmwhaa, that's good! Ingredients:
3 lbs ground beef cooked and drained |
2 (1.25oz) pkg(s) mccormick original taco seasoning mix |
1 1/2 cup water |
1 small onion finely chopped |
1 can(11oz) green giant mexican corn |
1 green bell pepper finely chopped |
1 can(14oz) ricos nacho cheese sauce |
1 box(1-lb) penne pasta |
4 cups kraft italian blend shredded cheese |
Directions:
1. Pre-heat oven to 375 degrees.
2. Prepare a 13-1/2 x 9-5/8 deep dish Lasagna baking pan with non-stick cooking spray. Set aside.
3. Prepare pasta as directed on package. Drain.
4. In a large pan over med-high heat combine cooked hamburger, taco seasoning mix and water. Stir in completely, add mexican corn, onion, bell pepper, and nacho cheese sauce. Mix well and heat thoroughly thru. Remove from heat.
5. Add drained pasta, mix well.
6. Taking 1/2 of pasta mixture cover bottom of the lasagna pan. Add 2 cups of shredded cheese. Repeat once more with pasta mixture and top with remaining cheese. Bake in over for 30 minutes or until cheese is melted and slightly golden.
7. Cool 5 minutes before serving. Top pasta dish with sour cream and shredded parmesan cheese as a garnish. Enjoy.
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